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English Trifle Recipe

English Trifle Recipe photo by Taste of Home

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You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas

This recipe is:

Diabetic Friendly

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English Trifle Recipe

Prep: 45 min. + chilling

Yield: 12 Servings

45 45

Ingredients

1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetened pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup slivered almonds, toasted

Directions

In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Transfer half of the gelatin mixture to a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Reserve remaining gelatin mixture; let stand at room temperature.
In a small bowl, combine mashed strawberries and sugar; set aside. Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in half and set aside. Toss banana slices with reserved pineapple juice; set aside.
In a 3-qt. trifle bowl, layer half of each of the following: cake cubes, mashed strawberries, pineapple, banana mixture and sliced strawberries. Pour refrigerated gelatin over top. Set aside remaining cake and fruit. Place trifle and reserved gelatin in refrigerator for 20 minutes or until gelatin is slightly thickened.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half over trifle. Repeat layers with remaining cake, fruit, reserved gelatin and pudding. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds. Yield: 12 servings.

Nutritional Facts 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

Originally published as English Trifle in Taste of Home June/July 2008, p59

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Reviews for English Trifle

English Trifle

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Reviewed on Apr. 29, 2012 by sarahgigi

Very easy to make and a big hit with my husband and kids. I made it today to mark the 1st anniversary of the Duke & Duchess of Cambridge. (I'm British). The remaining gelatin is used when you repeat the layers. When you take the trifle back out of the fridge after 20 minutes, as it says in the directions, you repeat all the layers which means you spoon over the thickened gelatin like you did the first time. Hope that makes sense.

Reviewed on Aug. 08, 2011 by grandmagogof8

Haven't made it as of yet but plan on making it for a Hamburger B-B-Q/Homemade Ice Cream Back To School Bash our Church does every year for our community and teachers and faculty. I needed a sugar free dessert to take as I'm diabetic, this will work just fine. I, as well as monges and carriejc had wondered what you do with the left over gelatin that was left on the counter. Not sure anyone had responded to the question yet. Will post how it turns out at a later date. Looks "DELISH" !!

Reviewed on Feb. 03, 2011 by mojomo

You can't go wrong with a Triffle...everthing about is sooooo good!!!!

Reviewed on Aug. 13, 2010 by thore

It was really good. I would defiantly make this again.

Reviewed on Jul. 27, 2010 by kbee1

I made this for my fam and they loved it. My husband ate it for 3 days. Not only was it fun to make, it is nutritious.

Reviewed on Aug. 21, 2009 by gizzards

I've made this recipe for 2 groups of friends. Everyone loves it; light, refreshing, pretty and low in calories.

psh285@msn.com

Reviewed on Aug. 16, 2009 by deekay2

Reviewed on Aug. 16, 2009 by only2boys

Great Idea! I've been searching the stores for a large pretty bowl and here I had one in my house all along!

Reviewed on Aug. 13, 2009 by jjudith

I have a question...My sister-in-law cannot eat anything with animal protein.ie,milk eggs,butter...is there anyway to make a cake without animal protein...Thank You,taste of home, I love your mags and emails...Judith

Reviewed on Aug. 13, 2009 by mimit10

I agree with the former comment about the vanilla pudding. I have started using the white choc. instant pudding mix to replace the vanilla flavor in all my recipes. To me, it is much better. JMO

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